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Monday, September 12, 2011

Mexican Bizcochitos - Anise Butter Cookies

From the kitchen of One Perfect Bite...I haven't featured a lot of cookies this year. I've been trying to balance my sweet and savory entries, and as a result I've been neglecting them. I'm going to play catch-up this week and focus on grown-up cookies from various parts of the world. I don't think these cookies will appeal to children, but if you enjoy afternoon tea, or like a nibble with your wine, I hope you'll stay with me and follow the recipes I'll be posting for the next few days. The first to be featured is a rich anise and butter biscuit that comes from New Mexico. It's believed that the cookies originally came from Spain where they were known as mantecosas. They have the unique distinction of being the first ever confection to be named an official state cookie. New Mexico gave them that honor in 1989 and no holiday or celebration in that state would be complete without them being offered. They are easy to make and they age really well. As a matter of fact, I think they are at their best if made a day before they are served. I have on various occasions doubled this recipe to feed a crowd and when I make them for the Silver Fox and myself, I cut the recipe in half. I know those of you who enjoy European-style pastries will like these. The mild anise flavor is a perfect counterpoint to the buttery taste of the bizcochitos. Here's the recipe.

Directions:1) Preheat oven to 350 degrees F.1) Cream butter and 1-1/2 cups sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well..2) Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.3) Combine cinnamon and remaining sugar and sprinkle over cookies. Bake for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

I have a very old recipe for Bizcochitos from a friend of my mother. I am dying to make your version, as it is one of our favorite cookies. I normally only make them for Christmas, but I see an exception coming.

I think these cookie will be perfect with an afternoon's bracing cup of tea!

Now, back to the tomato cobbler. I thought I knew it all (just ask The Baker) but I've never made, had or seen a recipe for tomato cobbler. Now I'm worried that the tomatoes might be over before I can make one!!

I've never made these cookies myself ( I have 4 kids and as you say, they really don't appeal to kids) but I have eaten them. They are very good and perhaps I will try making them for some special occasion.

Thanks so much for stopping by my blog and leaving your lovely comment. I love to meet new people.

Some people really don't care for that anise flavor, but I'm not one of them. I've never tried it in cookies so this will be an interesting experiment, Mary. I love most herbs in cookies, so I should really like these.

Hi Mary! What an amazing blog! I have already found three things I want to make and I haven't even scrolled down the page entirely. Thanks for stopping by my blog, Our Southern Nest, and leaving your sweet comment. I am your newest follower!

Hi Mary, thanks for the sweet comments on my little ole blog! It was started as a way to catalog my recipes for my 3 boys...someday I hope to print it for them. I will definitely be browsing through yours, what I see so far looks wonderful. Julie

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